Meal Prep · Indian
Bangda Fry
Savor the crispy, spicy delight of authentic Indian Mackerel Fry, a coastal favorite!
Ingredients
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Step-by-step- Clean the Bangda fish thoroughly, remove guts, and make 2-3 deep scores on each side of the fish. Pat them dry completely with a paper towel.
- In a bowl, combine ginger-garlic paste, red chili powder, turmeric powder, garam masala, coriander powder, cumin powder, black pepper powder, lemon juice, and salt. Mix well to form a thick paste.
- Apply the spice paste generously all over each fish, ensuring it gets into the scores. Marinate the fish for at least 15-20 minutes at room temperature, or up to 30 minutes in the refrigerator.
- In a shallow plate, mix rice flour and semolina (if using). Dredge each marinated fish in this flour mixture, coating it evenly on all sides. Shake off any excess.
- Heat oil in a large non-stick pan or tawa over medium heat. Once the oil is hot, carefully place the coated fish in the pan, ensuring not to overcrowd it (fry in batches if necessary).
- Shallow fry the fish for 6-8 minutes on each side, or until it turns golden brown and crispy, and the fish is cooked through. Adjust heat to prevent burning.
- Carefully remove the fried fish from the pan and place them on a plate lined with paper towels to drain excess oil.
- Serve hot with a squeeze of fresh lemon juice, onion rings, and a side of your favorite chutney or dal-rice.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 30 g |
| Fat | 20 g |
| Carbohydrates | 15 g |
| Omega-3 Fatty Acids | High |
Storage & Freezer Guide
Make it last Refrigerator 1-2 days
Store leftover fried Bangda in an airtight container. It’s best consumed fresh for optimal crispiness.
Freezer Not recommended
Freezing fried fish can alter its texture significantly. It’s better to freeze marinated uncooked fish (up to 1 month) and fry fresh.
Reheat Oven/Air Fryer
To regain crispiness, reheat in a preheated oven at 180°C (350°F) for 8-10 minutes or in an air fryer at 170°C (340°F) for 5-7 minutes. Avoid microwave reheating as it makes the fish soggy.
Chef’s Corner
- **Freshness is Key:** Always use fresh Bangda for the best flavor and texture. Look for clear eyes, red gills, and firm flesh.
- **Dry Fish Thoroughly:** Patting the fish dry before marinating and coating is crucial for a crispy fry and to prevent oil splattering.
- **Don’t Overcrowd the Pan:** Fry fish in batches to maintain oil temperature and ensure even cooking and crispiness.
- **Adjust Spice Levels:** Feel free to increase or decrease red chili powder based on your spice preference. A touch of kokum paste can also add a delightful tang to the marinade.
